Name: (±)-2-甲基丁酸
Brand: ALDRICH

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About This Item

线性分子式:

CH₃CH₂CH(CH₃)COOH

CAS Number:

116-53-0

分子量:

102.13

FEMA编号:

2695

Beilstein:

1720486

EC 号:

204-145-2

欧洲委员会编号:

2002c

MDL编号:

MFCD00002669

UNSPSC代码:

12164502

PubChem化学物质编号:

24901263

Flavis编号:

8.046

NACRES:

NA.21

Agency:

follows IFRA guidelines
meets purity specifications of JECFA

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等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

300
400

Agency

follows IFRA guidelines
meets purity specifications of JECFA

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

方案

≥98%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.405 (lit.)

沸点

176-177 °C (lit.)

密度

0.936 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

Aligned

性状检查

cheesy; fruity; acidic

SMILES字符串

CCC(C)C(O)=O

InChI

1S/C5H10O2/c1-3-4(2)5(6)7/h4H,3H2,1-2H3,(H,6,7)

InChI key

WLAMNBDJUVNPJU-UHFFFAOYSA-N

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一般描述

(±)-2-Methylbutyric acid is one of the volatile flavor compounds identified in kogyoku apple juice and Danish Blue cheese.

Natural occurrence: Apple, apricot, cider, cocoa, cranberry, grape, grape brandy, oriental tobacco, strawberry, vinegar, whiskey.

We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

应用

Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates.: This study focuses on the application of (±)-2-Methylbutyric acid in the development of nanocomposite colorimetric sensor arrays, facilitating the rapid detection of mold in maize. This advancement highlights the compound′s potential in agricultural quality control and food safety (Lin et al., 2024).

Regulation mechanism and bioactivity characteristic of surfactin homologues with C14 and C15 fatty acid chains.: Research elaborates on the bioactive characteristics of surfactin homologues involving (±)-2-Methylbutyric acid, underscoring its crucial role in enhancing the microbial production of bioactive compounds. This has significant implications for pharmaceuticals and bioengineering (Su et al., 2024).

Multifaceted analysis of the effects of roasting conditions on the flavor of fragrant Camellia oleifera Abel. seed oil.: This paper explores how (±)-2-Methylbutyric acid influences the flavor profile of Camellia oleifera seed oil under various roasting conditions, emphasizing its importance in enhancing food flavors and consumer products (Han et al., 2024).